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The Best Meringue Cookies Recipe Ever!

Heavenly!  Naturally gluten-free, these lovely dollops of angelic foam are a luscious melt-in-your-mouth treat! | The Best Meringue Cookies Recipe Ever! | GlutenFreeHomemade.com

Updated October 29, 2018

This Meringue Cookies recipe is the next best thing to Heaven!

Naturally gluten-free, the lovely dollops of angelic foam are a luscious melt-in-your-mouth treat.

Irresistible!

So versatile, too!

Enjoy all the Meringue Cookies recipe variations  and use them to create wondrous desserts.

Imagine, meringue topped pies, meringue filled cakes, scrumptious schaums, tasty tortes, exquisite pastries and delightful desserts topped with fun fillings, fruits and sauces, and then garnished with sweetened whipped cream.

Mm-mm!


Meringue Cookies Recipe Making Tips

Volume is everything when making a meringue cookies recipe.

For the lightest and fluffiest meringues, ingredients, kitchen tools and equipment should be at room temperature.

Since fats and oils destroy meringues, make sure all kitchen tools and equipment are clean and dry.

Aged egg whites produce more volume when whipped than do fresh eggs; choose eggs 4 to 7 days old.

Eggs separate easier when thoroughly chilled; separate cold eggs in advance, and then set aside egg whites to come to room temperature for 30 minutes before whipping them.


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Egg yolks contain fat, which kills meringues.

To prevent yolks from breaking and ruining the egg whites, crack open eggs one at a time and separate into a small bowl, such as a custard cup, and then transfer the separated egg white to a large mixing bowl.


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For more success when separating eggs, consider using a specially designed egg separator.

Whip in sugar until completely dissolved to prevent meringue from "weeping" during baking.

If desired, use a drop of gluten-free food coloring to tint your chosen meringue cookies recipe.


How to Bake a Meringue Cookies Recipe

The heat from cooking induces a chemical change in the proteins of egg whites and yolks, causing them to become firm.

High heat causes these proteins to shrink and toughen.

The key to beautiful meringues is to bake them in a low temperature oven, just long enough for the egg white to be hard-cooked, but tender, and so the meringue doesn't crack, break or fall.


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Always use an oven thermometer to check the oven temperature before baking any meringue.


CAUTION!
!!DO NOT OPEN THE OVEN DOOR!!

NO PEEKING!

Meringue cookies recipes are prone to "fall", and may weep, crack or break when subjected to drafts.

Turn off the oven when baking time is done, and allow the oven and cookies to cool to room temperature before opening the oven door to remove them.


How to Store Meringue Cookies

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Meringue cookies are a dried food; therefore they do not freeze well.

For best results, store this baked meringue cookies recipe or meringue shells in airtight containers to keep them crisp.





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The Best Meringue Cookies Recipe Ever!


By

The Best Meringue Cookies Recipe Ever!


A delicate crisp crust and marshmallow-like inside make these delightful cookies absolutely divine!

Prep Time: 25 minutes
Cook Time: 4 hours
Yield: 36 cookies

Ingredients:
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- dash salt
- 1 cup granulated white sugar
- 1 teaspoon Homemade Vanilla Extract (or 1/2 to 1 teaspoon gluten-free flavoring of choice)

Instructions:
1. Place two racks, one in center and one in upper 1/3 of oven.
2. Preheat oven to 200°F.
3. Line two cookie sheets with parchment paper, and then set aside.
4. In a large mixing bowl, add egg whites, cream of tartar and salt.
5. With an electric mixer, beat egg whites just until soft peaks form.
6. Add sugar, slowly sprinkling it over meringue 1 tablespoon at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
7. Beat in vanilla extract.
8. Drop by heaping teaspoons full, or spoon into pastry tube with a large decorator's tip and pipe 2 inches apart on prepared cookies sheets.
9. Bake for 2 hours.
10. DO NOT OPEN OVEN!
11. Turn off oven and allow to cool to room temperature before removing cookies, about 2 hours.
12. DO NOT OPEN OVEN!
13. When cookies are cool, remove from cookie sheets and store in an airtight container.

Tags:
Gluten-free, Corn-free, Dairy-free, Fat-free, Low Fat, Nut-free, Soy-free, Vegetarian




Variations

Angel Pie

  1. Prepare bake and cool one Meringue Pie Crust.
  2. Fill with custard or pudding.
  3. Chill for 3 to 4 hours.
  4. Just before serving, garnish with a mountainous portion of sweetened whipped cream.


Best Ever Pumpkin Pie Spice Meringue Cookies

  1. Omit granulated white sugar.
  2. Add 1 cup brown sugar.
  3. Stir into brown sugar 3/4 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 grated nutmeg.
  4. Prepare, bake and cool as directed in key recipe.


Brown Sugar Meringue Cake Topping

  1. Prepare meringue as directed in Brown Sugar Meringue Cookies recipe.
  2. Immediately spread on hot cake, just removed from oven (residual heat from hot cake will cook the meringue topping).
  3. Garnish top with a sprinkling of 1/2 cup chopped nuts.


Brown Sugar Meringue Cookies

  1. Omit granulated white sugar.
  2. Add 1 cup brown sugar.
  3. Prepare, bake and cool as directed in key recipe.


Chocolate Coconut Meringue Cookies

  1. Prepare meringue as directed in Chocolate Meringue Cookies recipe.
  2. Fold in 1 1/2 cups gluten-free shredded coconut.
  3. Bake and cool as directed in key recipe.


Chocolate Meringue Cookies

  1. Stir into sugar, 3 tablespoons sifted unsweetened cocoa.
  2. Prepare, bake and cool as directed in key recipe.


Chocolate Mint Meringue Cookies

  1. Stir into sugar 3 tablespoons sifted unsweetened cocoa.
  2. To egg whites, add 1/4 teaspoon gluten-free mint extract.
  3. Prepare, bake and cool as directed in key recipe.


Chocolate Nut Meringue Cookies

  1. Prepare meringue as directed in Chocolate Meringue Cookies recipe.
  2. Fold in 1 1/2 cups finely chopped nuts.
  3. Bake and cool as directed in key recipe.


Cinnamon Meringue Cookies

  1. Stir into sugar, 1 teaspoon cinnamon.
  2. Prepare, bake and cool as directed in key recipe.


Date Meringue Cookies

  1. Prepare meringue as directed in key recipe.
  2. Fold in 1 1/2 cups chopped pitted dates.
  3. Bake and cool as directed in key recipe.


Date Nut Meringue Cookies

  1. Prepare meringue as directed in key recipe.
  2. Fold in 3/4 cup chopped pitted dates and 3/4 cup finely chopped nuts.
  3. Bake and cool as directed in key recipe.


Individual Meringue Shells

  1. Line a cookie sheet with parchment paper.
  2. Prepare meringue as directed in key recipe.
  3. Drop by small spoonfuls onto parchment paper and spread into circles, or mound and hollow center of meringue with the back of spoon, building up sides to create a shell.
  4. Bake and cool as directed in key recipe.


Lemon Meringue Cookies

  1. In a large mixing bowl, add egg whites, cream of tartar and salt.
  2. With an electric mixer, beat egg whites just until soft peaks form.
  3. Stir into sugar, 1 tablespoon grated lemon peel.
  4. Add sugar, slowly sprinkling it over meringue 1 tablespoon at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
  5. Beat in 1 teaspoon lemon juice.
  6. Prepare, bake and cool as directed in key recipe.


Meringue Filled Cake

  1. Prepare, bake and cool as directed in Meringue Shell recipe.
  2. Prepare, bake and cool round cake layers as directed in desired recipe.
  3. Prepare frosting as directed in desired recipe.
  4. To assemble, place one cake layer upside down on a cake plate.
  5. Invert meringue shell filling over top of cake layer.
  6. Center remaining cake layer over top of meringue shell filling.
  7. Frost top and sides of cake.


Meringue Pie Crust

  1. Line bottom and sides of a 9-inch pie plate with parchment paper.
  2. Reduce egg whites to 2.
  3. Reduce gluten-free flavoring to 1/2 teaspoon.
  4. Reduce sugar to 1/2 cup.
  5. Prepare meringue as directed in key recipe.
  6. Fold in 1/2 cup chopped nuts.
  7. Spread meringue with the back of spoon, building up sides to create a shell.
  8. Bake and cool as directed in key recipe.


Meringue Shell

  1. Line the bottom of an 8-inch round cake pan with parchment paper.
  2. Prepare meringue as directed in key recipe.
  3. Spread meringue in prepare cake pan with the back of spoon, building up sides to create a shell.
  4. Bake and cool as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 3 egg whites, room temperature
  • 5 ml Homemade Vanilla Extract (or 2.5 to 5 ml gluten-free flavoring of choice)
  • 1.25 ml cream of tartar
  • dash salt
  • 150 ml granulated white sugar

Instructions

  1. Place two racks, one in center and one in upper 1/3 of oven.
  2. Preheat oven to 93°C.
  3. Line two cookie sheets with parchment paper, and then set aside.
  4. In a large mixing bowl add egg whites, cream of tartar and salt.
  5. With an electric mixer, beat until egg whites just until soft peaks form.
  6. Add sugar, slowly sprinkling it over meringue 15 ml at a time; continue beating just until stiff glossy peaks form; DO NOT OVER BEAT!
  7. Drop by heaping teaspoons full, or spoon into pastry tube with a large decorator's tip and pipe 5 cm apart on prepared cookies sheets.
  8. Bake for 2 hours.
  9. DO NOT OPEN OVEN!
  10. Turn off oven and allow to cool to room temperature before removing cookies, about 2 hours.
  11. DO NOT OPEN OVEN!
  12. When cookies are cool, remove from cookie sheets and store in an airtight container.


Mint Chocolate Meringue Cookies

  1. Prepare, bake and cool as directed in Mint Meringue Cookies recipe.
  2. Line two cookie sheets with waxed paper.
  3. Dip bottoms of cookies in tempered chocolate.
  4. Let chocolate set up by resting on cookie sheets for 2 hours before serving.


Mint Meringue Cookies



  1. Omit vanilla extract.
  2. Add 1/4 teaspoon gluten-free mint extract.
  3. Add a drop of gluten-free green or red food coloring, if desired.
  4. Prepare, bake and cool as directed in key recipe.


Nut Meringue Cookies

  1. Prepare meringue as directed in key recipe.
  2. Fold in 1 1/2 cups finely chopped nuts.
  3. Bake and cool as directed in key recipe.


Raspberry Meringue Cookies



  1. Omit vanilla extract.
  2. Add 1 teaspoon gluten-free raspberry extract and a drop of gluten-free red food coloring (optional).
  3. Prepare, bake and cool as directed in key recipe.


Shaped Meringue Shell

  1. Line a cookie sheet with parchment paper and use a pencil to draw a 9 inch shape, such as a heart.
  2. Prepare meringue as directed in key recipe.
  3. Spread meringue into shape drawn on parchment paper and hollow center of meringue with the back of spoon, building up sides to create a shell.
  4. Bake and cool as directed in key recipe.
  5. Top with filling, ice cream and/or fresh fruit.
  6. Garnish with desired dessert sauce and/or sweetened whipped cream.


Shaum Torte

  1. Prepare bake and cool two shells as directed in Meringue Shell recipe.
  2. To make torte, place bottom meringue on a cake plate.
  3. Fill with softened ice cream and fresh fruit.
  4. Carefully center top meringue over filling.
  5. Garnish top with sweetened whipped cream.





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